Given the climate and lack of adequate refrigeration, I'll also recommend renting a refrigerated truck, if possible.
But as ChefboyOG asked, "what's in the sandwich?"
Rather than a coleslaw with mayonnaise, a mix of pickled vegetables. Left in the brine until needed they would hold without having to be quite as cold. For the sandwich filling, are there any Nepalese ingredients you could use? I don't see where a Western style sub would be necessary.
Making a sandwich using local ingredients such as a cured meat and local cheese (yak? perhaps) on the local bread. Surely the Nepalese have learned how to keep food without refrigeration. There must be something more locally based you can serve with minimal adjustments and that won't require so much refrigeration.
But as ChefboyOG asked, "what's in the sandwich?"
Rather than a coleslaw with mayonnaise, a mix of pickled vegetables. Left in the brine until needed they would hold without having to be quite as cold. For the sandwich filling, are there any Nepalese ingredients you could use? I don't see where a Western style sub would be necessary.
Making a sandwich using local ingredients such as a cured meat and local cheese (yak? perhaps) on the local bread. Surely the Nepalese have learned how to keep food without refrigeration. There must be something more locally based you can serve with minimal adjustments and that won't require so much refrigeration.
